• 1 cup honey 
• 1/2 cup red wine vinegar 
• 1/4 cup olive oil 
• 1/4 cup lemon juice 
• 2 cloves garlic, minced 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried thyme leaves 
• 2 teaspoons salt 
• 2 teaspoons pepper 
• 4 skinless, boneless chicken breasts

 Honey Basted Chicken

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Caption

Video of Cooking Demonstration Available

• 3 garlic cloves
• Juice of 1 lemon
• 1 teaspoon salt
• 2 cups packed fresh basil, stems removed
• 1/2 cup toasted pine nuts, pecans, or pistachios
• 1 tablespoon chopped parsley
• 1/2 cup grated Romano cheese
• 1 1/2 cups olive oil, or as needed
• Salt and black pepper to taste

Basil Pesto

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• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

• 6 large speckled trout fillets
• Salt and pepper, to taste
• Cajun seasoning, to taste
• plain flour, for dusting
• 1 stick (8 tablespoons) butter, in all
• 1 (4-ounce) package slivered, blanched almonds
• 1/4 cup lemon juice

Trout Almandine

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• 4 tablespoons unsalted butter
• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes
• 8 cloves garlic, minced
• 2 medium-size onions, chopped finely
• 4 stalks celery, chopped fine
• 2 medium-size green bell peppers, chopped finely
• 1 1/2 tablespoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 2 medium-size Creole tomatoes, seeded and chopped finely
• 3/4 cup all-purpose flour
• 3 quarts beef stock
• 1 cup Worcestershire sauce
• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
• 2 tablespoons Italian (flat-leaf) parsley leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 5 large eggs, hard-boiled, chopped fine
• 6 ounces fresh spinach, washed, stemmed and leaves slices fine
• zest of 3 lemons, chopped fine
• 1/3 cup fresh lemon juice
• 1/3 cup good-quality pale sherry

• 1/2 cup white wine
• 1 shallot, minced
• 1 sprig thyme
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon white wine vinegar
• juice of 1/2 lemon
• 4 egg yolks
• 1 cup clarified unsalted butter (at 135˚-145˚F)
• pinch of cayenne pepper
• salt and Tabasco sauce to taste

Besh Basic Hollandaise Sauce

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• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

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• 4 cups diced, peeled apples
• 1 cup chopped celery
• 1 cup water
• 8 cups mashed Louisiana yams (sweet potatoes)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 stick butter
• 1 cup brown sugar
• salt, to taste
• 1 cup chopped pecans
• 1 lemon rind, grated

Louisiana Yam and Apple Stuffing

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• 2 tablespoons white wine vinegar 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon minced garlic 
• 2 teaspoons chopped fresh thyme leaves 
• salt and freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil 
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick